Rated as one of the top five collectibles for 2021, the lowly cutting board is once again finding its way into homes across America. No longer considered just a place to slice bread, we are seeing clusters of boards used for decor throughout the home. Loved for their rich patina and character, each one stands as a silent tribute to the cooks of the past and an inspiration to those yet to come.
The actual origin of the cutting/bread board is unknown but, according to the Bread Board Museum in London, the first reference in print was a mention in the “Art-Union of 1848” of William Gibbs Rogers’ personalized boards that were made for the aristocracy since 1830. Finding a board from the early 1800s is most unlikely, so today’s collectors watch for examples from 1890 forward.
When we think of cutting board collecting we often think of the great American primitives. The best of these boards were made from dense wood like maple, walnut or beechwood. Boards from 1880-1920 are coveted by collectors for their individual personalities. Each one reflects its “life” with the cuts, chips and cracks it displays. It is common to find these boards with a split along the grain of the wood. This is considered a part of their character and in no way detracts from their value. Decorators like them because they have a handle with a drilled hole for hanging.
European boards are highly collectible with a special focus currently on French cutting/bread boards. Many of these are quite large, making them perfect for decorating. Round boards carved from a single disc were used for both cutting and serving. These will have a sloping rim which was intended to catch bread crumbs. You will sometimes see these sold with a glass dome.
If your tastes run more to vintage boards you have a wide range of choices. At the top of the price range are the mid-20th century modernism designs by Austrian artist Carl Aubock created in the 1950s and 60s. Collectors also watch for boards from Danish designer Kay Bojesen. Examples of their work are currently selling online in the $800-$1,400 range. A bit too much? Not a problem! For $10-$30 you can add a touch of mid-century nostalgia to your kitchen with a handcrafted 1960s board in the shape of a pig or one with Amish (Pennsylvania Dutch) graphics.
Whether for display or practical use it is very important that you clean your cutting board before you place it in your home. The simplest way to clean them is with salt and a lemon. Sprinkle the salt liberally over the board and scrub with half a lemon to form a paste. Let the paste sit for 10-15 minutes and then rinse away the residue. Pat the board to remove the surface water and they let it sit in an upright position, preferably in the sun, until it’s dry. After the board has dried thoroughly, rub the surface with mineral oil or butcher block cleaner following the grain of the wood. You will want to do this twice with 4-5 hours in between treatments. When finished rub with a soft cloth to remove any excess oil. Never use bleach on a board or place it in a dishwasher.
Cutting boards need to be kept moist to preserve their natural beauty. To determine if your boards are dried out simply sprinkle a few drops of water on the surface. A well seasoned board will repel the water, one that needs to be oiled will absorb it.
As demand increases we are seeing a influx of fakes and reproductions to the marketplace. So, how do you know if the board you are considering is truly aged or recently distressed? Tiny worm holes and chips in the wood are indications that a board has had a long life. Also watch for knife marks and boards that are darker on one side as these are sure signs your board has been well used. Beware of any “wear” marks that are too consistent. Age signs on older boards will be random in both placement and depth. Until next time . . . Linda
Linda Kennett is a professional liquidation consultant specializing in down-sizing for seniors and may be reached at 317-258-7835 or lkennett@indy.rr.com
